How to make Layered Vegetables ala Lasagne - Extremely healthy extremely tasty, each vegetable adds its own flavour.

This recipe is from FoodFood TV channel & has featured on Sanjeev Kapoor Kitchen.

Main Ingredients : Potatoes (आलू), Button Mushrooms (बटन मशरूम)

Cuisine : Italian

Course : Noodles and Pastas

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Layered Vegetables ala Lasagne Recipe Card

Layered Vegetables ala Lasagne

Hindi: Aloo

Why is it that when you are stuck at “what should we cook today” the answer is always “make some aloo!” Potatoes are like this…extremely popular and have multipurpose usage.

And did you always think that eating a potato will make you fat?
Well, don’t – it is a surprising source of vitamin C and provides useful amounts of starch, thiamine and niacin and around a hundred grams will provide about eighty calories.
Little did you know!


For more recipes related to Layered Vegetables ala Lasagne checkout Potato Gnocchi, Sweet Potato Gnocchi with Creamy Jalapeno Sauce. You can also find more Noodles and Pastas recipes like Pasta Prima Vera, Quick Garlic Spaghetti, Fettucine In Creamy Pesto Sauce, Wholesome Spaghetti.

Prep Time : 21-25 minutes

Cook time : 16-20 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Layered Vegetables ala Lasagne Recipe

  • Potatoes peeled 3-4 medium

  • Button Mushrooms sliced 15-20

  • Green capsicums roasted 3

  • Red pumpkin (bhopla/kaddu) peeled and thinly sliced 300 grams

  • Fresh spinach leaves (palak) stems trimmed 15-20

  • Red capsicums roasted 2

  • Olive oil 6 tablespoons

  • Onions sliced 4 medium

  • Sea salt to taste

  • Crushed black peppercorns to taste

  • Cornflour/ corn starch 3 tablespoons

  • Garlic chopped 1 tablespoon

  • Rosemary 1 sprig

  • Fresh thyme 1 sprig


Step 1

Preheat oven to 180°C. Brush the spring form tin with little oil. Thinly slice potatoes vertically. Heat 2 tbsps olive oil in a non stick wok. Add onions and saute.

Step 2

Arrange the potato slices at the base of the spring form tin in a layer. Sprinkle some sea salt and crushed black peppercorns over them. Sprinkle some black peppercorns over the onions in the wok. Add mushrooms and saute.

Step 3

Break the roasted green capsicums and place them over the potato slices. Sprinkle salt and some cornstarch. Saute the mushrooms till all the moisture evaporates. Spread half of this mixture over the capsicums.

Step 4

Arrange some pumpkin slices and spinach over the capsicums. Sprinkle some cornstarch.

Step 5

Add garlic to the onion-mushroom mixture remaining in the wok and saute and put this over the layers in the spring form tin. Arrange some of the remaining pumpkin slices along the edge of the tin leaving a little space in the centre.

Step 6

Tear the roasted red capsicums and keep them in the centre. Cover them with the remaining pumpkin slices. Sprinkle rosemary, thyme on top. Drizzle remaining olive oil and salt. Cover the tin with 3 layers of aluminium foil. Over that place a brick covered with aluminium foil and press lightly.